Couple questions I haven't run across the answers to

[RedIrocZ-28]

So 2 weeks ago I scored a great condition fridge on craigslist for $75. 18Cu. ft Amana model with freezer on top. Then I ordered a bunch of gear from keg connection (who hooked it UP by the way, I think I must have righted this guy in a past deal sometime since he sent me upgraded stuff from what I ordered ) and I today started getting the kegerator together.

I am wondering, since I haven't seen this discussed here, that you need about 5' of 3/16" ID hose for dispensing beer without foamy results. What if you were to use a longer length of hose? Are thare any drawbacks to this? Or is it just that ~5' of hose is the minimum needed for the intended results?

Also, I've seen the kegerator thread and noticed that normally most people stand the kegs upright. Doing so, I could fit 6 Corny kegs in my fridge. What if I were to stack them like wood? Wouldn't that aide in CO2 uptake, due to more exposed surface area, and clearing of the beer?

Thanks

 

[CDbrews]

Longer hose will be no problem and dont lay the kegs down, with the diptube where it is you would only dispense half a keg of beer before it would flow anymore

 

[Scut_Monkey]

The only draw back with a longer hose is that you will have a slower pour. Yeah don't lay the kegs down. It's a question I have seen before but I don't remember ever seeing someone that made it work well.

 

[SpanishCastleAle]

Not sure why but no way I could get away with only 5' of beer line. I need more like 12' of beer line (yes, I'm 100% sure it's 3/16" ID line). My pressure is usually 13-14 psi (verified with several gages).

 

[mightynintendo]

I think 11 to 13 feet is pretty standard for 3/16 ID beer line for pressures ranging from 12 to 15 psi. 5 feet will result is too much head on most beers. 5' may be suitable for cider though.

 

[kmat123]

I use 10 feet of 3/16" beverage lines for all of my taps and have never run into any foaming issues...

 

[IrregularPulse]

I use 5' of 3/16th line and get great pours at 39°-42°. The calculators told me to use 3', but I went with 5 to be safe. 11-12psi is my pressure for carbing and serving. Shoot me a PM iroc and I'll email you the spreadsheet I use. There is a lot of different things to take into account for a properly balanced system. Sending you a spreadsheet is the least I can do for everything you've um...done...for the forum :mugs:

 

[RedIrocZ-28]

I use 5' of 3/16th line and get great pours at 39°-42°. The calculators told me to use 3', but I went with 5 to be safe. 11-12psi is my pressure for carbing and serving. Shoot me a PM iroc and I'll email you the spreadsheet I use. There is a lot of different things to take into account for a properly balanced system. Sending you a spreadsheet is the least I can do for everything you've um...done...for the forum :mugs:

PM'ing you